Nathan Myhrvold Quotes

There will never be a right or wrong way to cook something, but there will always be a more informed way.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

Cooking is chemistry, really.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I've cooked just about everything really.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

Everything in food is science. The only subjective part is when you eat it.

I have always loved food. I began cooking for my family as a young girl, and to this day, it's one of my greatest pleasures in life.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I'm a keen experimenter in the kitchen. With food, not with anything else!

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

Patience is the secret to good food.